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http://dx.doi.org/10.11002/kjfp.2013.20.1.127

Quality Characteristics of Hwanggeumju as a Traditional Home-Brewed Liquor  

Baek, Seong Yeol (Fermented Food Science Division, Department of Agro-food Resource, NAAS, RDA)
Kim, Joo-Yeon (Fermented Food Science Division, Department of Agro-food Resource, NAAS, RDA)
Baek, Chang Ho (Fermented Food Science Division, Department of Agro-food Resource, NAAS, RDA)
Choi, Ji-Ho (Fermented Food Science Division, Department of Agro-food Resource, NAAS, RDA)
Choi, Han-Seok (Fermented Food Science Division, Department of Agro-food Resource, NAAS, RDA)
Jeong, Seok-Tae (Fermented Food Science Division, Department of Agro-food Resource, NAAS, RDA)
Yeo, Soo-Hwan (Fermented Food Science Division, Department of Agro-food Resource, NAAS, RDA)
Publication Information
Food Science and Preservation / v.20, no.1, 2013 , pp. 127-133 More about this Journal
Abstract
The quality characteristics of Hwanggeumju (a type of traditional Korean rice wine), which has been described in an ancient document (Sangayorok), were investigated. During its fermentation, its pH gradually decreased from 4.23 to 3.96); and after four days of fermentation, its sugar content significantly decreased. After seven days, its alcohol content rapidly increased to 15.8 percent. Its major organic acid is lactic acid, but malic, succinic, citric and acetic acid were also detected in it. The free amino acid analysis showed relatively high alanine, arginine, asparagine, glutamic acid and leucine contents. The sensory evaluation resulted in high scores for color, turbidity and taste.
Keywords
Hwanggeumju; Sangayorok; home-brewed liquor; restore; sensory evaluation;
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Times Cited By KSCI : 10  (Citation Analysis)
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